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Posts Tagged ‘cherries’

  1. Cherry Pecan Scones with Pumpkin Butter

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    October 11, 2013 by Jenn

    scone1

    It’s getting chilly outside and therefore hot tea season is back. I love having my tea with scones. Really any kind of breakfast pastry is alright in my book but these scones are my new favorite. I added a little cinnamon to my pretty basic scone recipe and topping them off with pumpkin butter makes this an awesome fall snack! They’re easy, too!

    Scones:
    Yields 10

    3 C flour
    1/2 C sugar
    1 Tbsp cinnamon
    1 Tbsp, 2 tsp baking powder
    1/2 tsp salt
    1 stick butter
    1 egg, beaten
    1 C milk
    1/2 C dried cherries
    1/2 C pecans

    Preheat oven to 400 degrees.
    In a large bowl, combine the first 5 ingredients. Cut the butter into cubes and use your hands to crush the butter into the flour mixture, it should be very crumbly. Mix the egg and milk in a separate bowl. Stir the milk and egg into the flour mixture until just moistened. It’s important that you do NOT over mix the batter.
    Using a lightly floured surface, gently knead the dough adding in the pecans and cherries and break apart into 10 pieces. Place the scones onto a baking sheet fit with wax paper.
    Bake 15 to 17 minutes or until golden brown.

    The pumpkin butter I use is a recipe I found a while ago by Martha Stewart and can still be found here.

    scones2
    These scones will be sure to warm up any fall morning! Enjoy!


  2. Cherry Almond Oatmeal Cookies

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    May 20, 2013 by Emily

    I had a rough day at work today, and all I wanted throughout teaching stir crazy 8th graders were my dads oatmeal raisin cookies…but when I got home I realized I didn’t have raisins! GAH! Really universe?! I decided to wing it and came up with these cherry almond oatmeal cookies, and I have to say they really helped turn my day around!

    cherryoatmeal1

    1 cup unsalted butter (2 sticks)
    1/2 cup granulated sugar
    1/2 cup brown sugar
    2 eggs
    1 teaspoon vanilla extract
    1 1/2 cup call purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 1/2 cups old fashioned oats
    1 cup sliced almonds
    1 cup dried cherries

    Pre heat oven to 350 degrees.

    In the bowl of an electric mixer cream the butter and sugars until light and fluffy. Add the eggs and vanilla and mix until smooth, lower the mixer speed to gently incorporate the flour,baking soda and salt. Fold in the oats, almonds and cherries until just incorporated and your ready to roll!

    Ready to roll dough that is! Take heaping tablespoons of cookie dough and roll into balls, placing on an ungreased cookie sheet about 2 inches apart. Bake in the center of the oven for 10-12 minutes or until the tops are just golden.

    cherryoatmeal2

    Hopefully you all had a better day than me, but nothing beats a homemade cookies to make any day even better!


  3. Cherry Citrus Scones

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    April 9, 2013 by Emily

    I was never really a fan of tea parties until I discovered all the lovely snacks that come with a real tea service… which the crustless sandwiches aren’t my bag, I’m all about the pastries. One classic that’s gone from tea service to coffee shop with ease is the scone, half biscuit/half muffin and 100% delicious!

    These Cherry Citrus Scones are my new favorite weekend breakfast!   
    cherry-scones

    What You’ll Need:

    2 Cups All Purpose Flour
    1 Tablespoon Baking Powder
    1/2 Teaspoon Salt
    1/4 cup Sugar
    Zest from 1 grapefruit (orange or lemon works great too!)
    6 Tablespoons Cold Butter, cut into small cubes
    3/4 Cup Dried Cherries
    3/4 Cup Milk

    Method:

    1 – Move your oven rack to the center of the oven and preheat to 425 degrees. 2 – In a bowl whisk together the dry ingredients and the citrus zest. 3 – Add the butter to your flour mixture and begin cutting in the butter with forks or your fingertips until it looks sandy…. a few larger pieces of butter will remain, thats perfectly fine. 4 – Stir in the dried cherries, coating with the flour mixture then gently stir in the milk. 5 – Turn out dough onto a flour surface and press into a sheet about 3/4 – 1 inch thick. 6 – Cut the dough into 6 squares, then cut each square diagonally to make triangles. 7 – arrange on a sheet pan with at least 1/2 inch between each piece and bake for 12-15 minutes of until the tops of the scones are just getting golden. 8 – Allow to cool for 5-10 minutes before enjoying, otherwise you’ll burn your mouth!!


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